Description
Delightful raspberry muffins with crumble topping bring sunshine to morning breakfasts with their sweet-tart charm. Homemade goodness fills each bite, promising a delectable start to your day with classic bakery-style comfort and irresistible crumbly texture.
Ingredients
Scale
Main Ingredients:
- 2 cups (250 grams) all-purpose flour
- 1 1/2 cups (150 grams) fresh or frozen raspberries
- 2 large eggs
- 1/2 cup (115 grams) unsalted butter
- 1/2 cup (120 milliliters) milk
Dry Ingredients:
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (150 grams) granulated sugar
Sweet and Flavor Enhancers:
- 1 teaspoon vanilla extract
Crumble Topping:
- 1/2 cup (65 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup (55 grams) unsalted butter, cold and diced
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Heat the oven to 375F (190C) and prepare a 12-cup muffin tin with paper liners or cooking spray.
- Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.
- In a separate large bowl, combine melted butter and sugar until well integrated.
- Incorporate eggs, vanilla extract, and milk into the butter-sugar mixture, stirring until smooth and homogeneous.
- Gently fold dry ingredients into wet ingredients, mixing minimally to maintain batter’s delicate texture.
- Carefully fold raspberries into the batter, avoiding excessive stirring to prevent berry breakage.
- Create crumble topping by mixing flour, sugar, and optional cinnamon in a small bowl.
- Cut cold butter into the dry mixture using fingertips or a pastry cutter until it forms coarse, irregular crumbs.
- Distribute batter evenly into muffin cups, filling approximately three-quarters full.
- Generously sprinkle crumble topping over each muffin, ensuring complete coverage.
- Bake for 18-22 minutes, checking doneness with a toothpick inserted into the center.
- Rest muffins in the tin for 5 minutes, then transfer to a wire rack for complete cooling.
Notes
- Prevent raspberry bruising by coating them lightly in flour before folding into the batter, which helps suspend the berries and prevents sinking.
- Create gluten-free version by substituting all-purpose flour with almond or oat flour, ensuring a similar tender texture.
- Maximize flavor intensity by using fresh, seasonal raspberries and adding a touch of lemon zest to brighten the overall taste profile.
- Control moisture levels by avoiding overripe raspberries and gently folding them to maintain muffin structure and prevent soggy spots.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 198 kcal
- Sugar: 13 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 38 mg